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Rosemary broth with chicken and fennel
A tasty recipe. The starter contains the following ingredients: poultry, chicken breasts, fennel, garlic, chicken stock, olive oil, fresh rosemary (15 g) and white vermouth.
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Ingredients
Directions
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Cut chicken fillets into thin strips.
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Clean fennel, halve and cut into thin strips.
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Peel garlic.
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Bring 1 1/2 liters of water to the boil in pan.
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Top up the bouillon tablets.
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wok heating.
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Drain oil over pan bottom.
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Chicken in wokkenoen, garlic on top pressing and stirring for approx.
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2 minutes.
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Broth in wokkenschenken.
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Add strips of fennel and rosemary (4 sticks for garnishing).
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Place the lid on the wok and add about 10 minutes on low heat.
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Remove rosemary from stock, stir in vermouth.
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Broth the broth over four deep plates.
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Place a sprig of rosemary in each plate..
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Nutrition
170Calories
Sodium2% DV55mg
Fat15% DV10g
Protein28% DV14g
Carbs1% DV4g
Fiber4% DV1g
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